The story
Le Banneton, a tiny micro-bakery tucked away on Via Giacomo Medici in Turin, holds a gleaming 4.8-star aggregate rating. But local critic Franchino Er Criminale offers a more tempered verdict, acknowledging the operation is “very artisanal” while finding its focaccias unconvincing. Both the Focaccia Bianca con Rosmarino and the Focaccia Condita con Pesto Senz'Aglio e Crescenza, he says, are “more like bread” and simply don’t work for him.
The real strength lies in dessert. Franchino flags the Muffin alle Nocciole and Tortino di Grano Saraceno con Composta di Prugne as “excellent,” awarding the bakery a solid 7 overall. For pastry hunters scouring Turin’s hole-in-the-wall scene, this is a worthwhile stop—just don’t expect transformative focaccia.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Le Banneton’s hazelnut muffin earns raves for its nutty, tender crumb, while the overall vibe is warmly rustic and quietly indulgent.
“This hazelnut muffin is homemade — very rare. It looks a bit moist, maybe slightly undercooked, but it doesn't harm the final result. Lots of good hazelnuts that you can really taste. Very good.”
What creators say
1 creator has covered Le Banneton. Most active: Franchino Er Criminale
A tiny micro-bakery with very artisanal production. The focaccias didn't work for me — they're more like bread — but the desserts were excellent. Overall a solid 7.
Dishes mentioned
Focaccia Bianca con Rosmarino
This white focaccia with rosemary is well-cooked, absolutely. But when I taste it, it veers toward bread — I personally wouldn't classify it as a focaccia. It's good, but it's more like bread. Not my thing, personally.
Focaccia Condita con Pesto Senz'Aglio e Crescenza
This topped focaccia with garlic-free pesto and crescenza cheese looks very nice, the baking is good too. But when I hold it, it's the same dough — it veers toward bread. The topping is very good, but the dough doesn't satisfy me. It has the shape and look of focaccia, but the dough is bread-like.
Muffin alle Nocciole
This hazelnut muffin is homemade — very rare. It looks a bit moist, maybe slightly undercooked, but it doesn't harm the final result. Lots of good hazelnuts that you can really taste. Very good.
Tortino di Grano Saraceno con Composta di Prugne
This buckwheat tart with plum compote is super artisanal. You can really taste the flours, and the plum compote is delicious — I feel like I'm eating a sunset, like those California prunes that send you to the bathroom if you eat more than five.
